12 ounce bag of extra large or jumbo shrimp, peeled and deveined
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon paprika
pinch of salt
1 teaspoon olive oil
½ cup chopped tomatoes
½ cup chopped strawberries
1 small avocado sliced
3 slices of nitrate free bacon, cooked and crumbled
Instructions
Combine chili powder through salt in a small bowl. Pat shrimp dry and season with dry seasoning. Heat a large skillet to medium high heat and add 1 teaspoon of olive oil. Add shrimp in a single layer and cook for 3 to 4 minutes, flipping once, or until shrimp are opaque. Meanwhile cook bacon in the microwave or a second skillet.
Place salad in a large bowl. Top with cooked shrimp, sliced avocado, cherry tomatoes, chopped strawberries and crumbled bacon. Top with dried cranberries and sunflower seeds. Toss it with the Honey Mustard Dijon dressing and enjoy!
Notes
Increase spice mixture if using a larger amount of shrimp.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/chili-shrimp-and-strawberry-kale-salad/